Ingredients

  • 4 small red potatoes, thinly sliced
  • Chardonnay, lemon and herb steaming liquid (see recipe)
  • 3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
  • 2 cups shiitake mushrooms, stemmed and thinly sliced
  • 1 pound sea scallops
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground pepper to taste

    Four servings

    Preparation

    1. Place the potatoes in a steamer, cover and steam over the liquid for 5 minutes. Add the leeks, mushrooms and scallops and sprinkle with parsley. Steam until the scallops are just cooked through, about 12 minutes. Season with salt and pepper to taste. Divide among 4 plates and serve immediately.

    20 minutes

    Dining and Cooking